Chicken Pineapple Quesadillas
Easy Cleanup
- Wheat
- Soy
- Milk
If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken, Monterey Jack, and pepper jack (you read that right: 2 cheeses!) bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the pineapple comes to shake things up in the most delicious way
Ingredients
1 unit
Green Bell Pepper
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
10 ounce
Chopped Chicken Breast
1 unit
Onion
2 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat broiler to high. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Drain pineapple; discard juice.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.
Meanwhile, dice tomato. Roughly chop cilantro leaves and stems. Halve lime. In a medium bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Season with salt and pepper. Return veggie mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.
Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Evenly sprinkle with half the Monterey Jack and half the pepper jack. Top with filling, then sprinkle with remaining cheeses. Fold tortillas in half to create quesadillas. (Depending on the size of your baking sheet, you may need to work in batches for 4 servings.)
Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (TIP: Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve any remaining pico de gallo and sour cream on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Absolutely delicious! The pineapple adds just the right touch, creating a tasty sweet-and-savory combo 🍍.
- Ease of prep: Quick and easy to make, perfect for those who enjoy trying new ingredients.
- Suggestions: Consider adding spicy crema for extra kick. Some found making smaller quesadillas helped with portion control.
- Leftovers: Packs and stores nicely in to-go containers, great for work breakfasts or lunches.
